Prep 15 mins
Cook 2 hrs 30 mins
My mother clipped this recipe out of USA Weekend back in 1993 - it was always the sauce she made while I was growing up (it's a recipe by Kathie Lee Gifford). Now that I cook myself, I've taken the recipe and adapted it to a few of my own 'likes' and now use this as my sauce for pasta, lasagna and ravioli! Can't be beat! (this recipe freezes very well!)
- 2 lbs ground beef
- 4 (28 ounce) cans tomato sauce
- 1 (18 ounce) can tomato paste
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup dried parsley (yes, 1 cup!)
- 1⁄2 teaspoon dried oregano
- 2 teaspoons crushed garlic
- 1 tablespoon parmesan cheese, grated
- salt, to taste
- pepper, to taste
- 1⁄2 tablespoon sugar (if needed)
- In large saucepan or Dutch oven (at least 6 quarts), brown ground beef until no longer pink; drain.
- Add remaining ingredients and bring to boil.
- Reduce heat; simmer for 2-3 hours (the longer the better for my own tastes), stirring occasionally.
- If sauce tastes a little on the acidic side (from tomato sauce/paste), add the sugar.
- Serve over pasta!
Excellent meat sauce! Followed the recipe exactly and added a little red wine. I let the sauce simmer for 3 1/2 hours. Delicious! I did not need to add the sugar. Great dinner and I love having more to freeze for a later day. Thanks!
This was delicious!!!! I was looking for a meaty sauce this time rather than making meatballs and decided to try this. I made as directed with the exception of instead of 2 lbs. ground beef, I did a mix of 1 lb. (meatloaf mix type)ground beef and 1/2 lb. crumbled italian sausage and 1/2 lb. pepperoni chunks. I did add the sugar and used extra parmesan. Soooo yummy is now in my permanent cookbook file.